For the chicken thighs, preheat the oven to 180 ° C (regardless of whether it is top / bottom heat or convection). Wash the chicken legs nicely, dry them and then cut off the excess fat. Then grease a baking sheet with oil and place the chicken skin-side on it. First the chicken thighs are seasoned with fondor, curry powder, chicken spice and paprika powder in moderation (especially be careful with paprika powder, as it burns the skin quickly. Do all this with the back of the chicken thighs and leave them as they are). Put in the hot oven and cook for 30 minutes. Then take out the tray, turn the legs and cook at 200 ° C for another 30 minutes. The legs are then ready. For the dumplings, peel and boil 1 kg of potatoes. Then press or turn through a potato press or a grinder. Then add 1/2 kg of potato flour. Mix everything well and shape the dough into small balls with a small hole in the middle. Put on a saucepan with water, bring to the boil and then turn off the stove. When the water has stopped boiling, add the dumplings and let them steep in the water for about 15 to 20 minutes. After you have taken the chicken legs out of the baking sheet, bring 1/2 liter of water to the boil and pour it onto the baking sheet. Then stir the water with the spices that the baking sheet still contains. Then it is poured into a saucepan. Season with paprika and curry powder. Add a heaped teaspoon of chicken stock and stir with a whisk. Then add a dash of sugar colourant. Then, if necessary, thicken with a sauce thickener and bring it to the boil. To taste. Put the red cabbage in a saucepan. Add sugar until it tastes sweet and let it boil briefly. Arrange everything in portions on plates and serve hot. Tip: For the chicken thighs from the 45th minute, set the oven to 220 ° C, then they will be even crispier.
Ingredients
Print Recipe
Pin Recipe